Executive Sous Chef- Pastry

Key Responsibilities

• Operations Management: Oversees daily production in the pastry department or central commissary/kitchen.
• Menu & Product Development: Designs, creates, and tests new pastry items, bakery goods, and seasonal dessert menus.
• Quality & Cost Control: Monitors food safety standards (such as ISO guidelines), inventory, waste reports, and ingredient costs.
• Team Leadership: Prepares duty roasters, trains junior staff, conducts performance coaching, and enforces kitchen SOPs (Standard Operating Procedures.cal Requirements & Qualifications
• Experience: Generally requires 15–18 years in commercial baking/pastry or 5+ years in senior sous chef roles within 5-star hotels or large-scale upscale retail/bakery brands. [1, 2, 3]
• Education: Formal culinary degree, a 3-year chef apprenticeship, or specialized certification from institutions like the Academy of Pastry & Culinary Arts. [1, 2]
• Skills: Advanced pastry and baking techniques, strong administrative/cost-control abilities, and deep knowledge of food hygiene and bulk production.

Pay: ₹150,000.00 - ₹180,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Health insurance
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person